This elegant-looking and fancy-sounding dish is actually easy to make—if you follow our simple technique.
Why This Recipe Works
While most people think of veal when they think of saltimbocca, we opt for more widely available (and cheaper) pork tenderloin here. Not only is tenderloin easy to find, it’s also extremely tender and goes well with just about anything. And rather than place the sage leaves between the prosciutto and pork as is traditionally done (and where they steam rather than crisp), we found that dipping the leaves in lightly beaten egg whites makes them sticky and allows us to place each leaf right on top of the prosciutto. A quick, traditional pan sauce of chicken broth, white wine, garlic, and lemon juice highlights the pork and sage flavors.
© 2018 America's Test Kitchen. All rights reserved.